Cheesy Chicken Enchiladas - cooking recipe

Ingredients

1/2 medium onion, very finely chopped
1 garlic clove, minced
1 tablespoon canola oil
1 1/2 - 2 cups leftover grilled chicken (or any cooked chicken)
1 (10 ounce) can Rotel Tomatoes
1/4 teaspoon salt
10 good quality flour tortillas (about 7-8-inch diameter)
1 cup half & half light cream
1 chicken bouillon cube (or 1/2 tsp. granules)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese (we prefer sharp)
1 cup shredded mozzarella cheese

Preparation

Preheat oven to 350. Spray an 11x7\" glass pyrex dish with cooking spray.
Shred or cube the leftover chicken.
In a large skillet, cook the onion and garlic in the canola oil until soft.
Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
Pour the bouillon mixture evenly over the enchiladas.
Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
While baking, combine all cheeses well.
After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
Serve with some hot Spanish rice, and some fresh guacamole on the side!